My sister ordered chicken meatballs at Honor Bar in Montecito, CA and I enjoyed them so much, I decided to recreate them when I got home. This is my version of what we had. We went back and forth on whether they used coriander seeds or caraway seeds. I used caraway and they tasted great, but I still think I tasted coriander, so I share it here. Feel free to make a smaller batch if you are feeding less people. This serves four with a generous helping of the emerald kale salad on the side.
Ingredients
Chicken Meatballs
2 pounds ground chicken
1 egg beaten
½ cup gluten free panko
2 tsps. zaatar spice
2 tsps. coriander seeds, ground in a mortar and pestle or caraway seeds
¼ cup chopped fresh parsley
Sea salt
Fresh ground pepper
Mustard Sauce
1/3 cup mayonnaise
1 tbsp. Dijon Mustard
2 tbsps. Yellow Mustard
3 tbsps. Honey
¾ tsp. apple cider vinegar
1/8 tsp. paprika
1/8 tsp. garlic powder
1/8 tsp. salt
1. To make the meatballs, preheat oven to 400 F. Mix all ingredients in a bowl and shape meat into golf ball sized rounded mounds and place on a foil lined cookie sheet that has been greased with 1 tsp. of olive oil. Bake for 24 minutes. When ready to serve, place on a plate and top with the honey mustard sauce.
2. To make the honey mustard sauce, add all ingredients in a bowl and whisk until smooth. Depending on your taste, you can add less honey.
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